THE BEST Puffy Breakfast
A Puff Bar is really a mix of puff pastry, rolled and compressed sugar, vanilla pudding and milk which were invented in SAN FRANCISCO BAY AREA by Alice Puff. The name comes from what sort of food is stuffed – with puffed rice. In fact, the original recipe because of this delightfully named dish uses white porridge, or puff pastry, to generate the fluffy, airy layers that are filling. Although you can substitute sweet rice flour or white whole-wheat flour instead of puff pastry, it is critical to understand that your homemade Puff Bar will retain its delicious nature when made with these other styles of flour. Here is a quick rundown of how you can create your own Puff Bar.
Begin by preparing three cups of unsweetened dry flour. Begin by mixing in one tablespoon of cinnamon powder in to the dry flour until it forms a paste. Next, add two cups of cold water and mix in half Puff Bar a cup of puffy white or whole-wheat flour. Lastly, add three tablespoons of molasses, or brown sugar, and mix thoroughly.
Next, select a 9-inch round cake pan, that is the most frequent size for Puff Bar dough. Line the bottom of the pan with two bits of unbleached aluminum foil. Gather the gathered puff pastry right into a ring, press down slightly and flip the ring over in order that it is now flat. Gently slide the ring of dough around the aluminum sheet and smooth the sides of the circle. Cover the baking sheet with the rest of the Puff Bar dough and bake the filling for approximately ten minutes.
Now you’re ready to assemble your Puff Bar! Begin by putting about one fourth of a cup of rice cereal into a sauce pan, along with one tablespoon of butter and one teaspoon of vanilla. Turn the heat on medium and allow the cereal and butter to mix until they become smooth and creamy. After about 5 minutes, remove the mixture from the heat and stir in one tablespoon of molasses. Stir again just before molasses are totally integrated.
After the mixture is smooth and creamy, use a wire rack to cover the mixture and stick it in the oven at the correct temperature for Puff Bar dough. Cover the pan tightly after about 30 mins, looking into the frozen mixture every 10 minutes. Once done, take away the Puff Bar from the oven and invite it to cool completely. Then, utilizing a flour into measuring cup and a wooden spoon, sift out the rest of the rice cereal mixture and spoon the rest of the mixture right into a large plastic freezer bag.
Now for the fun part! Make your self an ice cream sandwich! Utilize the Puff Bar as a scoop for the ice cream and place it in the freezer bag. Once the ice cream is frozen, remove the Puff Bar from the bag and pop it into an airtight container. You’re almost there!
If you’re likely to make homemade ice cream, make sure you use high quality ice cream mix. (Tortilla chips and low-fat toppings won’t do!) You ought to have enough ice cream mix to make about three individual servings, based on how you want to serve them. Line a baking sheet with wax paper or aluminum foil and put in the freezer until prepared to serve.
As an added extra, drizzle some melted low fat free whipped cream along with each Puff Bar for a delicious and totally Puffy treat. Store a clear Puff Bar in the refrigerator for a straightforward addition to the dinner table or take it along to a family barbecue. Make sure to take lots of pictures because you’re sure to want to share these babies! And if you’ve never had a Puff Bar or considered one before, you’re in for an interesting and memorable experience!